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Chef Nick Massie calls quiche lorraine “a savory classic.”
“(You should) learn how to make this at some point in your life,” says Massie, who runs PaleoNick.com.
The dish includes one of every foodie’s favorites: bacon. It also involves leeks, shredded cheese, eggs, half and half, and thyme—all in a pie shell.
The cooking begins with the leeks in a pan with salt and pepper.
“I’m just going to let those cook down,” he says. “And don’t snack on the bacon.”
Next, the ingredients get placed—or poured—into the pie crust, and it all goes into the oven. Afterward, it rests at room temperature for 15 minutes before chilling.
“Then we’ll invert it, pull the pan off, cut it, put the pan back on, revert it,” Massie says.
He adds: “Great make-ahead breakfast for Christmas morning.”
To download the recipe for quiche lorraine, click here:
Video by Marston Sawyers, Nick Massie and Julian Marquez.
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